Salad-stuffed blackened peppers

Salad-stuffed blackened peppers

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Prep: 10 mins Cook: 45 mins

Easy

Serves 6 as a side

A great vegetarian barbecue option, blackening the skins of these stuffed peppers gives them a delicious smoky flavour. Make the buckwheat salad the day before if you want to get ahead

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal271
  • fat12g
  • saturates2g
  • carbs32g
  • sugars18g
  • fibre6g
  • protein5g
  • salt0.1g
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Ingredients

  • 120g buckwheat
    Buckwheat

    Buckwheat

    buhk-weet

    Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 medium red onions, sliced
  • 1 small garlic clove, crushed
  • 1 ½ tsp za'atar (or use a mixture of cumin and coriander)
  • 1 tbsp light brown soft sugar
  • 2 tbsp red wine vinegar
  • 20g pistachios, toasted
  • 20g hazelnuts, toasted and roughly chopped
  • 3 plump Medjool dates, finely chopped
  • ½ small pack flat-leaf parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 3 large red peppers

Method

  1. Bring a large pan of salted water to the boil and add the buckwheat. Cook for 10-12 mins until tender but with a little bite, then drain and set aside.

  2. Heat 2 tbsp of olive oil in a medium frying pan over a medium heat. Add the onions and cook for 5-7 mins or until beginning to soften. Tip in the garlic and za’atar, and cook for a further 1 min. Stir in the sugar, cook for 3 mins more, then stir in the red wine vinegar. Tip the caramelised onions into the buckwheat and combine well. Add the remaining olive oil, the nuts, dates and half the parsley, then season well.

  3. Wrap the peppers in foil parcels and put on the barbecue for 20 mins, turning every so often. (Alternatively, put the peppers on a baking tray and cook in the oven for 20 mins at 200C/180C fan/gas 6 – but don’t use foil as you want them to get some colour.)

  4. Remove the foil and slice the top off each pepper, being careful not to cut all the way through. Remove the seeds and fill with the buckwheat mixture. Serve garnished with the remaining parsley.

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